Inside the Kitchen: Seven Questions with Restaurateur Hollis Wells Silverman

A box of kishu oranges.

I was in the south of France when I had a fresh apricot for the first time. It blew my mind. And then I had this homemade apricot preserve on a fresh baguette with butter. I got this feeling inside, like fireworks going off in my mind. From then on, I was always trying to find the best, most delicious things.

A very thoughtful dinner experience.

My goal as a restaurateur is to create a space where people in this industry can find their dreams.

One day, I would love to eat at Asador Etxebarri in Atxondo, Spain. They focus on the grill and simple ingredients, which speaks to me in so many ways.

I like things to be uniquely addictive and delicious. And I think food is medicine, so it’s important that the food has a stealth health component. It’s about trying to prepare foods where people feel great at the end of the meal.

I love cacio e pepe because it reminds me of mac ’n’ cheese when I was a kid.